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Chilled Cream Of Avocado And Cucumber Soup ©

September 17, 2012





I just LOVE avocados and the season is here!

This is a wonderful rich, cool, pale green soup, full of goodness and vitamins!

My tree is laden with fruit. I grew it from seed 20 years ago and patiently waited as the trees only bear fruit after 8 years. It was well worth the wait!




My Tree !

Cream of Avocado Soup ©

4 large ripe avocados
1 large cucumber

2 cartons thick Greek yogurt

3 tbs finely chopped chives or more

2 “very finely” grated lime zests and juice

Salt to taste

freshly ground black pepper

1/2 to 1 fresh green or red chilli always deseeded, very finely chopped




1 ripe avocado diced

1 red chilli, deseeded and finely sliced

Juice of 1-2 limes

Zest of 1 lime

1 tbs chopped chives

salt black pepper


Ice cubes: plane, or specially made before hand, with a few drops of lime and a twirl of lime peel placed in the ice cube, or an edible flower-petal, or a coriander leaf.



1. Wash and peel cucumber, cut in half, longways, remove seeds if large, chop into large chunks and place in blender.

2. Add rest of ingredients, (wear cellophane gloves to cut chillies or hold only by the stalk) and lastly add avocados so that they don’t discolour. While peeling, keep as much of the outer green layer as you can. I find this helps in not letting the avocados discolour. Slice avocado into blender and discarding stone. (Once the avocado is added do not delay getting blender working , or avocado will go brown.)

3. Blend until completely smooth, taste for seasoning, one needs to add a lot of salt and freshly ground black pepper and once chilled, it may need more salt and lime juice, the soup should have a definite taste. The lime cuts the richness of the avocado. The soup should also be nice and thick because you serve it with an ice cube, which will thin it down.

4. Serve in a chilled Soup Tureen, or individually in chilled bowls. Add ice cubes at the last minute, other wise as you are carrying the soup to the table, the cube can get lost! Have a bowl of ice cubes ready to add. Finally top with your colourful garnish.


1.Prepare this garnish half an hour before, so it does not discolour. Peel and cut up avocado into cubes, grate zest finely and pour over lime juice straight away to prevent the avocado from browning. Add the sliced deseeded chilli. Season well.

2. Serve in a bowl for people to add to their soup.


N.B. This soup can be made the day before, but the very top will discolour. Remove the very top layer with a spoon if it does. For the most vivid green effect, make a few hours before eating. Excellent for using up a glut of avocados from your kitchen garden!

If the avocado is ripe enough, you can peel it by pulling away the skin, this leaves an out side layer of green which gives a greener end result. (See picture.) Don’t use over-ripe avocados, which have gone black on the outside, or inside. The inside flesh should be pale yellow. Like choosing pears, the avocado when it is ripe is just soft when pressed with your finger at the tip or the base.

If you have time, you can chop a few chives into ice cube trays and freeze the day before!

It gives a nice effect when serving!

Bon appétit !



Cream of Avocado Soup ©

This is what you are aiming for.



Gather your ingredients together, before you begin cooking.

Peel your cucumbers, cut in half lengthwise and discard seeds if large. Roughly chop into blender.

Add deseeded chilli, lime zest finely grated, avocado and lime juice. Season.

If your avocado is just the right ripeness, you will be able to pull away the skin leaving the bright green layer intact underneath. This results in a much greener soup.

Cut fresh home grown chives and wash them thoroughly.


Chop your chives with a sharp knife .


Blend all ingredients.


Season well !

The final result should be thick like this. Once you add your ice cubes the soup becomes thinner.

Garnish with chopped chives red chillies. Add finely sliced limes……



Prepare the garnish, taste always for seasoning.

This is a really delicious garnish and definitely worth the trouble to make as an accompaniment to the soup!

Final Result!








3 Comments leave one →
  1. June 26, 2015 4:56 pm

    Reblogged this on What's Cooking In Jane's Kitchen and commented:

    Just the thing for this time of year!


  2. July 1, 2015 12:20 pm

    I love the sound of this, especially in view of the horrific heat we’re having at the moment. I’m afraid to turn my oven on so I’m looking for cold alternatives. Thanks!


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